Mixed Potato Bake
Dive into comforting layers of flavor with this Mixed Potato Bake recipe, a vibrant medley of sweet potatoes, Yukon Gold, and baby red potatoes. Thinly sliced and seasoned with olive oil, garlic powder, and thyme, these potatoes are lovingly layered for a visually stunning dish. Creamy heavy cream is poured over the top before the casserole is baked to tender perfection, then finished with a golden crown of melted cheddar and Parmesan cheese. Garnished with fresh parsley, this hearty side dish pairs beautifully with any main course and is sure to impress at potlucks, family dinners, or holiday gatherings. With an irresistible mix of colors, textures, and flavors, this Mixed Potato Bake is both delicious and delightfully easy to make. Perfect for feeding a crowd, it’s comfort food at its finest!
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 3 medium Yukon Gold potatoes
- 10 small Baby red potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Dried thyme
- 2 tablespoons Fresh parsley
- 1 cup Shredded cheddar cheese
- 0.5 cup Parmesan cheese
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 375°F (190°C).
Wash and peel the sweet potatoes and Yukon Gold potatoes. Slice all varieties of potatoes (sweet, Yukon Gold, baby red) into ¼-inch thin rounds using a knife or mandoline slicer.
In a large mixing bowl, combine the sliced potatoes with olive oil, salt, black pepper, garlic powder, and dried thyme. Toss well to coat the potatoes evenly.
Grease a 9x13 inch baking dish lightly with olive oil or nonstick spray.
Layer the potatoes in the baking dish, alternating between sweet potatoes, Yukon Gold, and baby red to create a visually appealing pattern.
Pour the heavy cream evenly over the potatoes.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the shredded cheddar cheese and Parmesan cheese evenly over the potatoes.
Return the dish to the oven and bake uncovered for an additional 20 minutes, or until the cheese is golden and bubbly, and the potatoes are tender when pierced with a fork.
Garnish with freshly chopped parsley before serving.
Allow the dish to cool slightly for 5 minutes before serving. Enjoy your Mixed Potato Bake!
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 551 mg | 24% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.5 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
